Bakeware
The bakeware material affects cooking results. Follow manufacturer’s recommendations and use the bakeware size recommended in the recipe. Use the following chart as a guide.
BAKEWARE/ | RECOMMENDATIONS |
RESULTS |
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Light colored | ■ Use temperature and time |
aluminum | recommended in recipe. |
■Light golden crusts
■Even browning
BakingandRoasting
IMPORTANT: Do not light the oven burner during a power failure. Do not place food or cookware directly on the oven door or the oven bottom. When using the oven for the first time, it is necessary to turn any one of the surface burners on first to release air from the gas lines.
Before baking and roasting, position racks according to the “Positioning Racks and Bakeware” section.
To Bake or Roast:
1. Touch BAKE. |
Touch TEMP “up” or “down” arrow pads to set a temperature |
other than 350°F (177°C) in 5°F (3°C) amounts. The bake |
range can be set between 170°F and 500°F (77°C and 260°C). |
Dark aluminum and other bakeware with dark, dull and/or nonstick finish
■Brown, crisp crusts
■May need to reduce baking temperatures 25°F (15°C).
■Use suggested baking time.
■For pies, breads and casseroles, use temperature recommended in recipe.
■Place rack in center of oven.
2. | Touch START/ENTER. |
| The temperature can be changed at any time after this step by |
| touching the TEMP “up” or “down” arrow pads. START/ENTER |
| does not need to be touched again. If baking/roasting while the |
| Timer is counting down, the set baking/roasting temperature |
| can be displayed for 5 seconds by touching BAKE. |
3. | Touch OFF/CANCEL when finished. |
Preheating
Insulated cookie | ■ | Place in the bottom third of oven. | |
sheets or baking | ■ | May need to increase baking time. | |
pans | |||
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|
■Little or no bottom browning
Stainless steel | ■ May need to increase baking time. |
■Light, golden crusts
■Uneven browning
Stoneware | ■ Follow manufacturer’s | |
■ | Crisp crusts | instructions. |
| ||
|
| |
Ovenproof | ■ May need to reduce baking | |
glassware, ceramic | temperatures 25°F (15°C). | |
glass or ceramic |
| |
■ | Brown, crisp |
|
| crusts |
|
OvenVent
A
A. Oven vent
The oven vent releases hot air and moisture from the oven, and should not be blocked or covered. Blocking or covering the oven vent will cause poor air circulation, affecting cooking and cleaning results. Do not set plastics, paper or other items that could melt or burn near the oven vent.
After START/ENTER is touched, the oven will enter a timed preheat conditioning cycle. The Temp, Bake, and On indicator lights will light up. The Electronic Oven Control automatically selects the conditioning cycle time based on the oven temperature selected. The conditioning cycle time will not change if the temperature is reset before the cycle countdown ends. The preheat conditioning cycle is complete and the oven is ready to use when a
Preheat temperatures are affected by varying factors such as room temperature and peak energy usage times. It is normal for the temperature showing on the display and the actual oven temperature to differ.
Waiting an additional 10 minutes after the preheat conditioning time ends to put food in the oven is suggested when baking foods with leavening ingredients, such as yeast, baking powder, baking soda and eggs.
BroilingandCustomBroiling
BROILER
The broiler is located below the oven door. The broiler pan and grid roll out for easy access. Always broil with the broiler and oven doors closed.
■Do not step on or apply weight to the broiler door while it is open.
■Do not preheat broiler before use. Completely close broiler door during broiling.
■Do not use broiler drawer for storage.
■Use only the broiler pan and grid provided with the appliance. It is designed to drain juices and help prevent spatter and smoke.
■For proper draining, do not cover the grid with foil. The bottom of the pan may be lined with aluminum foil for easier cleaning.
■Trim excess fat to reduce spattering. Slit the remaining fat on the edges to prevent curling.
■Pull out oven rack to stop position before turning or removing food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned.
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